Recipes From Down Under

Whats for dinner?

MMMMM Yummy… December 15, 2010

Filed under: Main Dish,Soup — Aussies Kitchen @ 4:22 PM
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I absolutely loveeeeeeeeeee this soup. It is so tasty and delicious. And it’s been perfect on these chilly days that we have been having here in good ole Texas. It’s great by itself or enjoy with a grilled cheese sandwich. I like to use Rosemary Sour dough Bread for my sandwich. It’s nice and crunchy.

 

 

Tomato Basil Soup:

 

Ingredients:

  • 4 tomatoes, peeled, seeded and diced
  • 4 cups tomato juice
  • 1 bunch of fresh basil leaves, about 14 leaves
  • 2 cloves garlic, crushed
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • Salt and pepper to taste

Directions:

Place tomatoes, juice and garlic in a large stock pot over medium heat. Simmer for 30 minutes. Place the soup and basil leaves in a food processor and puree. Return to the stock pot.

Stir in the cream and butter. Season with salt and pepper. Heat until all the butter is melted. Enjoy!

 

Adapted from allrecipes.


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Sesame Chicken December 3, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:46 PM
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Every recipe that I looked at for Sesame Chicken required you to batter and fry the chicken pieces. Since this is typically the traditional way you would have Sesame Chicken served to you in a Chinese restaurant. I don’t like frying, so I just marinated and then cooked the chicken. Come out great!

 

Asian Sesame Chicken:

Ingredients:

  • 1-1/2 pounds boneless chicken breasts, cut in bite size pieces
  • 1/4 cup low sodium soy sauce
  • 6 cloves garlic, crushed
  • 1 cup chicken broth
  • 3/4 cup white sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame or peanut oil
  • 1 teaspoon Chile paste
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon red pepper flakes
  • 2 tablespoons sesame seeds

Directions:

In a ziplock bad add the chicken, 1/4 cup soy sauce and 3 cloves of crushed garlic. Toss around a little so the soy sauce covers all the chicken pieces. Place bag in fridge for about 20 minutes or so.

Meanwhile, bring the chicken broth, sugar, vinegar, remaining soy sauce, sesame oil, chile paste and garlic to a boil in a saucepan over medium-high heat. Stir frequently so the sugar doesn’t burn.

Dissolve 1/4 cup cornstarch into 1/2 cup of water and then stir into the sauce. Stir in the red pepper flakes. Simmer until the sauce thickens and starts to turn more clear. Reduce heat to low and keep warm.

In a fry pan add the chicken pieces and stir fry until all the chicken is cooked through. Add the sauce and stir well to insure all the chicken is coated with the sauce.

Serve over rice and top with the sesame seeds.

Adapted from allrecipes.com.

 

Warm and Toasty November 15, 2010

Chili is great on a cold rainy night or afternoon. It’s easy to prepare since basically all you do is throw things into a crock pot and let the crock pot do the rest of the work. This chili has a really nice smoky flavour to it and depending how spicy you like your chili you can add more or less of the chipotle peppers.


Fire Roasted Chili:

Ingredients:

  • 1 pound top sirloin steak, cut in bite size pieces
  • 1 pound ground beef
  • 1 cup all purpose flour
  • 2 tablespoons smoked paprika
  • 1 tablespoon olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 3 celery ribs, diced
  • 6 garlic cloves, crushed
  • 2 medium Anaheim peppers (or New Mexico peppers), chopped
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 can pinto beans, drained
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 jar Newman’s Own Sockarooni sauce
  • 2 cups beef stock
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt
  • Ground black pepper

Directions:

In a ziplock bag combine the flour and the smoked paprika. Add the steak and toss around in the flour mixture until all steak pieces are completely covered. Heat oil in a large skillet. Once oil is hot add the steak and sear on all sides. Add steak to a large crock pot.

Return the skillet back to the heat and brown the ground beef. Season meat with salt and pepper. Add the beef to the crock pot.

In the left over meat juices add the carrots, onions, celery and garlic. Cook until softened. Add the Anaheim peppers, chipotle peppers and the adobo sauce. Mix together well. Add all the beans and mix well. Transfer the vegetables to the crock pot. Add the Sockarooni sauce (found on the pasta sauce aisle) and the beef stock. Stir well. Sprinkle with the chili and cumin powder. Stir well. Add the lid and cook on low for about 4-6 hours.

After a couple of hours taste the mixture and decide whether to add more chili powder or more smoked paprika.

Enjoy on a nice cold night snuggled up in a blanket.

Adapted from foodnetwork.

 

Light and Fresh October 12, 2010

As I read through this recipe and read over the ingredients for the vinaigrette I sure screwed my face up at Anchovy Paste. I thought what the hell! That is going to taste horrible and give the pasta a fishy flavour. But, I figured I would give it a go anyways and see what it was like. I promise you that you can not taste a thing! If anything I think it just gives the vinaigrette a salty flavour. But, if you really can’t get past the whole Anchovy thing then just leave it out. The dish will taste just as amazing.

 

 

Antipasto Pasta Salad with Red Wine Vinaigrette:

Ingredients:

For the Vinaigrette:

  • 1 1/2 tablespoons capers
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, crushed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground oregano
  • 6 tablespoons extra virgin olive oil

For the Salad:

  • 8oz tri-colour rotini pasta noodles
  • 1 cucumber, sliced in quarters
  • 1 pint cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup red onion, thinly sliced
  • 3/4 cup kalmata olives, pitted and chopped
  • 1/2 cup pepperoncini, chopped
  • 1/2 cup roasted red bell peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers

Directions:

Cook pasta according to directions on back of box. Drain and set aside.

Puree capers, anchovy paste, garlic, vinegar and oregano. Slowly drizzle in oil and blend until emulsified. So I used 4 tablespoons of regular olive oil and 2 tablespoons of my favourite Basil Olive Oil from O&CO.

Mix together the cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted bell peppers, artichoke hearts and capers in a large bowl. Toss with the vinaigrette to coat.

Best to refrigerate overnight to allow the flavours to intensify.

 

Adapted from Noble Pig.

 

Cashew Kung Pao Chicken October 4, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 3:06 PM
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Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of vegetables and  have endless varieties.

Kung Pao Chicken:


Ingredients:

  • 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
  • 6 tablespoons soy sauce
  • 2 tablespoons red wine
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons white-wine vinegar or rice vinegar
  • 1/3 cup water
  • 2 tablespoons peanut oil  plus 2 teaspoons
  • 2/4 cups cashews
  • 1/4 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
  • 4 cloves of garlic, crushed
  • 1/4 teaspoon dried red pepper flakes

Directions:

In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.  Add the cashews and peanuts and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 tablespoon of oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews and peanuts.  Serve over steamed rice.

Adapted from Noble Pig.

 

June 27, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 5:49 PM
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Chicken & Broccoli with Whole Wheat Pasta:

Ingredients:

  • 4 chicken breasts cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 3/4 cup chicken broth
  • 2 teaspoons ground paprika
  • 1 1/2 cups broccoli florets
  • 8 ounces whole wheat linguine
  • 1 cup sour cream

Directions:

Season the chicken breasts with salt and pepper.

Add chicken to a skillet over medium heat with olive oil or cooking spray. Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate.

Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes. Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine.

Stir the sour cream into the chicken. Cook for 1-2 minutes more and then serve on top of the linguine.

Adapted from recipezaar.